Hello again
After last week's praise for the long lunch break, I am eating my own words this week. It’s looking too busy — send help!
But, of course, you know me, I’ll never skip lunch. Luckily we’re very nearly into the territory of early evening walks, certainly breakfast-time runs, so a lunch break can be just that without trying to fit in too many other things in the middle of the day. In fact, I’m swapping my lunchtime dog walk for doodles on Thursday.
Everything feels a little easier as the night loosens its grip and the day stretches a bit more and a bit more. Hibernation is coming to an end.
Rustle up…
Chickpea pancakes
Fast, filling and fiery
It’s pancake day tomorrow, but these aren’t your usual egg, milk and flour fare. A basic version of these chickpea pancakes is made simply with chickpea flour and water, that’s it. No milk, no eggs. They’re filling, quick, and with the addition of some fresh chilli, they can pack a firey flavour punch too.
Ingredients:
100g gram (chickpea) flour
200ml warm water, cooled down a little from the kettle
Salt & pepper
Turmeric
Fresh coriander
Red chilli
Mango chutney to serve
To make:
Weigh out the flour and stir in the water to mix up the batter, then add chopped fresh coriander, and a 1/4 teaspoon of ground turmeric and season with salt & pepper.
I’ve made small pancakes, but if you’d prefer to make larger, thinner crêpes, then just add more water to make a thinner batter.
Carefully put spoonfuls of the mixture into a nonstick frying pan and cook on a medium heat turning them regularly to ensure even cooking.
If you’re going for crêpe-style, it’s easier to see when they’re done on one side and flip them over.
I’ve served mine with some reheated leftover lentil & aubergine curry and mango chutney. They would be great on their own or with a little dip like a mint yoghurt maybe. Or do a larger pancake and top it with whatever you want.
Simple swaps:
No fresh coriander or chilli? Try adding a pinch of chilli flakes instead.
Try a yoghurt dip or use them to scoop up some tasty dahl.
Or serve with salad and avocado.
If you have any leftover gram flour, there’s always onion bhajis.
Not feeling the love with this week’s lunch idea?
How about…
Lunch chat
I’ve been mostly eating more of the next batch of red lentil & coconut soup. I might give that one a rest for a while now. There was a katsu falafel wrap which was interesting.
What about you? Do you have a favourite soup that you’ve been making on repeat this winter? Let me know in the comments.
Don’t forget that you can tuck into the archives at any time.
Type an ingredient, meal or edition number in the ‘search box 🔍’
I used to go to a bar near my place that served 'socca', a chickpea pancake (but theirs was quite thick, like a pizza base type thickness) and they topped it with yummy stuff. I think goats cheese was involved. So thanks for the reminder! Will have to duck out and buy some of that besan flour :)